Chocolate Hazelnut Delight

Allergens

Nuts (hazelnuts and almonds)

Ingredients

• 4 oz dark chocolate (85% cocoa)
• 1 cup hazelnuts, toasted and skinned
• 1/2 cup almond flour
• 3 tbsp coconut oil
• 2 tbsp raw honey
• Pinch of sea salt

Instructions

1. Gently melt the chocolate in a double boiler or a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and set aside to slightly cool.
2. In a food processor, blend toasted hazelnuts until coarsely chopped. Add almond flour and pulse until well combined.
3. Slowly pour the melted chocolate into the nut mixture, adding coconut oil and honey. Mix until fully incorporated and smooth.
4. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. Pour the chocolate hazelnut mixture into the prepared pan and spread evenly using a spatula. Sprinkle with sea salt and refrigerate for at least 2 hours or until firm.
5. Once set, remove from the pan by lifting the parchment paper edges. Cut into small squares and serve chilled.

Chef’s Insight

The harmony of dark chocolate and hazelnuts creates a luxurious treat that feels like a decadent indulgence, yet remains Paleo-friendly.

Notes

Customize the chocolate hazelnut delight by adding a dash of cinnamon or a touch of sea salt to the mixture before chilling.